INGREDIENTS
1 tbsp
extra virgin olive oil
1/2 medium
onion
1
jalapeno peppers
3 cloves
garlic
2 cups
jasmine rice
2 cups
reduced sodium chicken stock
14 1/2 oz
canned tomatoes
8 oz
tomato sauce
1 cup
corn
2 tbsp
mexican seasoning blend
1 tsp
kosher salt
1 serving
cilantro
4 tbsp
new mexico chile powder
2 tbsp
paprika
2 tbsp
ground cumin
1 tbsp
garlic powder
1 tbsp
onion powder
1 tbsp
oregano leaves
2 tsp
pepper flakes
1 tsp
cayenne pepper